In a blender, puree egg whites, banana, oats, and peanut butter until smooth.

Heat a large, nonstick skilled over medium heat and coat with cooking spray. Pour in half the batter (about 1/2 cup), tilting and rotating pan to coat the bottom with batter. Sprinkle on half the blueberries. Reduce heat to medium low and cook until crepe is fully set on top and browned underneath, about 90 seconds.